Duck eggs benedict perfect for your brunches!

Looking for an easy brunch? Our duck eggs benedict recipe is just the meal for you. Enjoy!

Ingredients
8 duck eggs
15 ml (1 tbsp) vinegar
4 English muffins, cut in half
2 preserved goose legs
125 ml (1⁄2 cup) butter, melted

1 goose egg yolk
15 ml (1 tbsp) lemon juice
Chives, chopped
Paprika
Salt and pepper

Preparation

1. Bake the confit goose legs to reheat, about 20 minutes.
2. Bone the thighs and set aside.
3. In the top part of a double boiler, whisk together the butter, egg yolk, and lemon juice. Season with salt and pepper.
4. Cook over simmering water for 10 to 12 minutes, stirring constantly, until sauce thickens.
5. Half fill a saucepan or deep frying pan with cold water.
6. Heat until water is simmering slowly. Crack cold eggs, one at a time, into a small bowl. Carefully slide egg into water.
7. Repeat with remaining eggs.
8. Cook in barely simmering water until white is set and yolk is cooked to desired doneness, 3 to 5 minutes.
9. Remove the eggs with a slotted spoon and drain well.
10. In a frying pan, melt a little butter and brown the English muffins.
11. On a plate, arrange the English muffins in pairs, add the confit goose, one poached egg each then cover with hollandaise sauce.
12. Add chives and paprika, to taste.